Dillman Farm Persimmon Pudding
A rich, moist persimmon pudding with a hint of cinnamon, perfect for autumn gatherings and dessert lovers seeking a unique, fruity treat with a tender texture.
Ingredients
Instructions
- Combine pulp, sugar, and beaten eggs in a mixing bowl.
- Stir in flour with baking powder until well blended.
- Add to the pulp mixture alternately with a mixture of the cream, buttermilk, and baking soda, using a pastry brush to coat the baking pan with melted butter beforehand.
- Stir remaining melted butter and cinnamon into the pulp mixture.
- Pour the batter into a 13 x 9 x 3-inch baking pan coated with butter.
- Bake at 325°F (163°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using fresh persimmons if available, or substitute with ripe bananas for a different taste. If you're looking to reduce sugar, try using half the amount of honey or maple syrup instead. Ensure your baking powder is fresh for the best rise, and for a gluten-free option, substitute the flour with a gluten-free blend.
Serving Suggestions
This persimmon pudding is delightful served warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a side of spiced apple slices or can be enjoyed as a standalone dessert. For a comforting breakfast, serve it with a drizzle of maple syrup and a sprinkle of cinnamon.
Storage & Reheating
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, slice the pudding and warm it gently in the microwave or in a preheated oven at 300°F (150°C) until heated through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Dillman Farm Persimmon Pudding contains roughly 317 calories, with 6g protein, 37g carbohydrates, and 17g fat. It is an excellent source of vitamin C (31% of the Daily Value) and calcium (26% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1051mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to take it out to room temperature before baking. This can help enhance the flavors and make the baking process easier.
What can I use if I don't have persimmon pulp?
If you can't find persimmons, you can substitute with ripe bananas or applesauce. While the flavor will change, it will still yield a delicious pudding. Adjust the sugar based on the sweetness of your substitute to maintain balance.
How do I know when the pudding is done baking?
The pudding is done when a toothpick inserted into the center comes out clean. It should be firm to the touch but still moist. Keep an eye on it towards the end of the baking time to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).